Potato, Asparagus And Pesto Pizza With Burrata

Hey guys,

Hope you’ve had a lovely weekend?

I’ve largely spent it bumbling around the kitchen and chillin’ on the sofa. I’ve been enjoying the slightly milder weather and the first signs of spring in London (FINALLY)! And, in honour of that, I’ve knocked up a spring-inspired pizza!

Potato, Asparagus And Pesto Pizza With Burrata - Kay's Kitchen

It’s so freaking good. I don’t know where to begin.

Asparagus, Pesto & Potato Pizza With Burrata - Kay's Kitchen

Gah, I really love pizza – this is now my fifth pizza recipe on the blog! You can see the others here.

Spring Vegetables Inspired Pizza - Kay's Kitchen

I’m talking about a thin, hand stretched, herby pesto-based pizza lined with crispy new potatoes, slightly charred asparagus, topped with a generous sprinkling of parmesan and creamy burrata. Chilli flakes optional.

Asparagus, Pesto And Potato Pizza With Burrata - Kay's Kitchen

Asparagus, Potato and Pesto Based Pizza With Burrata - Kay's Kitchen

It’s packed with so much flavour…

Burrata, Potato And Asparagus Pesto Based Pizza - Kay's Kitchen

But seriously, who can resist some carb on carb action!?

Potato, Pesto And Asparagus Pizza With Burrata - Kay's Kitchen

Also – I’ve recently invested in some pizza steel which you heat up in advance of baking your pizza. It gets super hot which helps get an evenly baked bottom and aims to replicate a wood fire oven. It’s even better than my old pizza stone. I can’t recommend it enough.

Pesto Based Pizza With Aspargus, Potato and Burrata - Kay's Kitchen

Ofc, you can just use a pizza stone or a normal baking tray, but the results won’t be quite as good.

Pesto, Potato And Asparagus Pizza With Burrata - Kay's Kitchen

Gah, get in my face already!

Potato, Asparagus & Pesto Pizza With Burrata - Kay's Kitchen




Pizza dough

  • 350g strong white flour
  • 1/2 tsp fast action dried yeast
  • 3/4 tsp salt
  • 200ml cold water
  • 30ml olive oil


  • Pesto
  • Asparagus – 12 stalks
  • New potatoes, sliced thin (x3)
  • 20g parmesan, grated
  • Olive oil
  • Burrata
  • Chilli flakes, optional


  1. Make the dough the night before. Mix the dry ingredients in a large bowl, before creating a well in the centre and pouring in the wet ingredients.
  2. Using a spoon, working outwards, combine the ingredients until clumping together.
  3. Turn out onto the worktop surface and knead for 10-15minutes until nice and smooth. The dough should be tacky, not sticky.
  4. Turn the dough into a ball, pour 1/2 tsp olive oil into your hands and use this to coat the dough. Place back into the bowl before covering with clingfilm and placing in the refrigerator overnight to slow rise.
  5. The next day, take the dough out the fridge 45mins before you’re ready to make your pizza to bring the dough up to room temperature. At the same time, place your pizza steel or pizza stone in the oven and preheat to the highest temperature.
  6. To assemble pizza, sprinkle semolina flour on your pizza steel/pizza stone. Using your hands, stretch out the dough, ensuring it’s super thin throughout, and a slightly thicker around the edges to form the crust. Carefully place on your steel/stone.
  7. Add 4tsp pesto to the base and use the back of the spoon to smear over evenly.
  8. Add the sliced potatoes and asparagus before sprinkling with the half the parmesan cheese. Drizzle over 1 tbsp olive oil then place in the oven for 8-10mins until golden and cooked through.
  9. Once done, immediately sprinkle over the remaining parmesan. Tear and place the burrata and if desired, top with another tbsp of olive oil, a little extra pesto and a sprinkle of chilli flakes.


Pesto, Potato & Asparagus Pizza With Burrata

3 thoughts on “Potato, Asparagus And Pesto Pizza With Burrata

  1. Hi Kay – those toppings sound divine – what a pizza, and such a treat to use burrata too – I assume the UK imports lots of burrata from Italy? Here in Australia we get some Italian burrata but it has started to be made locally too.

    Liked by 1 person

    1. Hey Laura,

      Burrata is still quite tricky to get your hands on in the UK. I think you’re right, most of it is imported. Ooh – that’s very cool, I suppose Italy is quite a way away to have it imported!


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